4 Servings 20 min Cook
12 Oz Spaghetti
6 Clove Garlic
1 Small Onions
1/4 Cup Bread Crumbs
1/4 Cup Parmesan Cheese
1/4 Tsp, ground Oregano
1/4 Tsp Pepper
1 Tsp Salt
1/4 Cup Reduced Fat Milk
8 Oz Ground Beef
1 Medium Egg
1/2 Tbsp Olive Oil
1/4 Cup grated Carrots
1/2 Stalks, large (11 inches long) Celery
1 Can (15 oz) Tomatoes
3/4 Cup Water
Mince the garlic and chop the onion.
Add half of the chopped onion and 1/2 of the garlic into a large mixing bowl.
To the bowl add the bread crumbs, cheese, oregano, pepper and 1 teaspoon of the salt, mix with a fork until well combined.
Next, add the milk and when that is mixed-in well add the ground meat.
Lastly add the egg and mix using your hands in a kneading motion until it is distributed - set aside.
To the heated pressure cooker add the olive oil and remaining onion and garlic.
While that is sautéeing snap the carrot and celery into small pieces to fit in the chopper, finely chop and add to the pressure cooker.
Add the tomato purée, salt, and water and mix well (leave the heat/sauté mode on).
Move the bowl with the meat mixture next to the pressure cooker and start making meatballs - if you're not handy at making them the same size you can use a tablespoon to measure the quantity of meat for each meatball.
As you make each meatball, drop them into the sauce.
To get them in an even layer drop them in clockwise, then fill the center and start again with the second layer until you run out of meatball mixture.
Close and lock the lid of the pressure cooker.
For electric pressure cookers: Cook for 5 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 5 minutes pressure cooking time.
When time is up: For stove top pressure cooker open the with the 10-Minute natural release method; move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).
For electric pressure cookers, when cooking time is up count 10 minutes of natural open time.
Then, release the rest of the pressure slowly using the valve.
Recipe inspired by: http://www.